African Peanut Soup

A Healthy Vegetarian Soup With "Multi-Sensory Experience"

This recipe was sent to me from a home cook by the name of Deb. As she explains to me,

My husband and I were dining at a macrobiotic restaurant (a new dining experience for us) with another couple. The menu included African Peanut Soup, which one of our friends recommended, so we tried it. What a wonderful multi-sensory experience!! The recipe was found in the November 1994 issue of Vegetarian Times. Enjoy.

📖 Recipe

Print Recipe

African Peanut Soup

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Soup

Cuisine: African

Servings: 8 servings

Ingredients

• 2 medium onions chopped
• 2 large bell peppers chopped
• 2 cloves garlic mashed
• 2 tablespoons Canola oil
• 28 ounces tomatoes with juice, chopped
• 8 cups vegetable broth
• ¼ teaspoon pepper
• ¼ teaspoon crushed red pepper flakes
• ½ cup short grain rice
• ⅔ cup smooth peanut butter
• roasted peanuts chopped for garnish

US Customary - Metric

Instructions

• As with most soups, there is a fair amount of prep. For this recipe you need to peel and chop the onions, chop the peppers, mash the garlic and get the rest of the ingredients ready to add to the pot.
• In a large soup pot, sauté onions, bell peppers and garlic in oil until onions begin to brown around the edges, about 7 minutes.
• Add the tomatoes and juice, broth, pepper and red pepper flakes. Simmer, uncovered, over low heat about 15 minutes.
• Add rice, cover and simmer until rice is tender, about 30 minutes.
• Add the peanut butter; whisk until smooth.
• Heat to a simmer and serve immediately, garnished with chopped roasted peanuts.